Assistant Bar Manager

KEY RESPONSIBILITIES
Job Summary – (Role Summary)
- Assist the F&B Manager to manage the food and beverage operations of the hotel to ensure the achievement of high standard quality of food and beverage product, guest services, employee satisfaction and achievement of departmental revenue and profit goals.
- Adhere to local regulations concerning HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Essential Duties and Responsibilities – (Key Activities of the role)
- Assist in supervising the function of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
- Develop a sound understanding of financial results and be able to explain P&L of each outlet under the supervision of Director
- Controls and analyses, on an on-going basis, in order to optimize the following:
o Quality levels of product and service
o Guest satisfaction
o Merchandising and marketing
o Operating costs
o Sanitation and cleanliness (hygiene)
o Outlet Maintenance
- Coordinates and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
 Establishes and maintains effective employee relations
 Assist in coordinating pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
o Local requirements
o Market needs
o Competition
o Trends
o Recipes
o Potential costs
o Availability of Food and Beverage products
o Merchandising and promotions.
- Coordinates to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items in accordance with quality and quantity standards
- Daily and weekly Food and Beverage meetings relating to, but not limited to, the following:
o Overall Food and Beverage financial results and profitability (P&L)
o Projected business ( BEO and RevMax)
o Operations results and problems (Daily Outlet brief, monthly meet)
o Changes in procedures (Daily Outlet brief, monthly meet)
o New management policies (Daily Outlet brief, monthly meet)
o Quality improvement (LQA Action Plan Meeting)
o Sales improvement (Catch & Keep, Outlet and GM meet weekly)
o Productivity improvement (Daily Outlet brief, monthly meet)
- Attends all other meetings as required by the administrative calendar and in lieu of Director of Food & Beverage
- Keeps and up-to-date standard recipe file for all Food and Beverage items to include:
o Sales history
o Sales mix
o Actual costs
o Potential costs
o Par stock
o Production time
- Assist in implementing a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up and spot checks to attain maximum quality and efficiency
- Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
- Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
- Assist Outlet leaders on manpower planning and management needs, reviews outlet schedules on weekly basis for Directors final approval.
- Ensure high level of service in outlets, with a hands-on approach in peak times of meal periods. Breakfast must be covered for full length in lieu of outlet manger or AFSBM and should be the main service period covered by FBSM every day.
- Ensure sufficient coverage in line with business needs, insure that days off, AL, CL are planned out and cleared within set timeframe as per hotel policy.
- Involve in the preparation and management of the Department’s budget
- Ensure effective training plans are in place and approved by FBSM before the start of each month, spot check training is being carried out in an effective way according to training plans and with attendance records, offer assistance where needed.
- Be a good communicator and ensure outlet leaders are able to openly raise issues, discuss and share feedback, guidance and suggested course of action as needed
- Ensure that guest issues that occur in F&B are handled promptly, ensuring the guest is converted to happy while still in the hotel. Issues with proposed or actual corrective action and follow up should be raised to DOFB, shared amongst F&B leaders and recorded in F&B logbook and Front Office Duty Log and to be treated as a learning experience.
- As required by the hotel, all HOD must partake in the Manager on Duty program as per separate HR Policy. Use iAuditor
- Shift time may be set to either work the day, afternoon or night as per the actual business needs and directed by the DOFB
- Enforce colleague discipline, coach and counsel, as necessary. Participate with management in all salary & manning reviews.
- Perform any other duties which may be assigned by the management from time to time